BALAH EL SHAM, MIDDLE EASTERN SWEET DUMPLING

Balah el Sham or Tulumba in Turkey or even Kuih Belimbing in my home country is a sweet dumpling soaked in Rose syrup water. Crispy from the outside and soft inside. The ingredients and how it was prepared resemble churros..some similarity there. Its my favourite and its always be my Ramadan sweet treat. Sprinkle some crush nutty like pisstachio...its heavenly deicious

Balah el  Sham

2 cups sugar

1 1/2 cups water

few lemon drops

Fritters:

• 1 cup water
• 1 cup flour.
• 80 grams butter
• 5 large eggs
• 1 tsp vanilla powder
• 2 cups vegetable oil for frying

How to make it

Make the syrup first:

Heat sugar and water over medium heat till sugar is dissolved, then boil for 5 minutes add the lemon juice and let it cool. Syrup will thicken while cooling.

• In a heavy saucepan over medium heat, bring butter and water to a running boil.Pour the flour mixture all in one go and stir using a wooden spoon till it form a ball shape. Turn the dough on a clean bowl and cool for 15 minutes.
• Mix in the eggs one at a time stirring well after each addition. Add the vanilla and stir again.
• Fill the dough in a piping bag fitted with a nozzle of the shape you desire. Or you can drop a small amount of the batter in the oil using a teaspoon.
• Get the oil to the frying point over medium heat, drop 5cm log from the piping bag into the hot oil. You can use a scissors to cut the end of the log if it sticks to the piping bag. Or just use the teaspoon and drop batter gently in the oil. Watch carefully.
• Fry for 3 minutes on each side till you reach a deep golden brown. Take out from the oil and drain for 2-3 seconds, immediately dip the fritters in the cooled syrup for 1 minute only and take them out. Serve warm or cold.
• You can also omit dipping them in syrup if you don’t like that much sweet taste,only dust them with powdered sugar after they are drained from oil.

RECIPE SOURCE:  PATYSKITCHEN

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